Tag Archives: cheddar

❤ QUICHE ❤ , this glorious meal at any time of the day, starting from breakfast to dinner. Served hot, cold or room temperature and packed with rich flavorful ingredients from veggies to meats and heaps of cheeses, bathing in a custard of eggs and cream. Baked in the most buttery and flaky crust, could be bought ready made or if you wish for a homemade one, like i do, check marmite et ponpon recipe along with some advises to get the best pâte brisée ever!

The most important, it doesn’t require too much preparation and whichever you choose to make it’s always a hit.

Spinach, leek and cheddar cheese quiche. For a 9″ (22cm) quiche you will need:

3/4 cup leek, or one large stalk chopped coarsely

1 tsp garlic powder

2 tbsp olive oil

1 cup chopped spinach (baby leaves fresh or thawed if frozen)

1 1/2 cup heavy cream

3 large eggs (or 4 medium)

1 cup cheddar cheese

salt to taste

Cook leek, spinach and garlic powder with olive oil until fragrant. Set aside to mix with cream, eggs and cheese. Pour in a precooked pie (for 20 minutes in 180°C oven), to ensure a crisp and flaky texture. Bake in the oven for almost 30 minutes or until golden brown.

The best quiche consists of the perfect ratio between eggs and milk. Using too many eggs results in a rubbery and firm quiche. Not using enough eggs will prevent the filling from setting. Remember 1 large egg to 1/2 cup of dairy. That’s why in this quiche i used 3 eggs fro 1 1/2 cup of cream.

If you are adding fillings like vegetables, make sure they are as dry as possible. For instance, if you are using thawed spinach, squeeze them to get out as much as you can from its remaining water.

For a perfectly cooked quiche, bake it until the edges are set, but it still wobbles a little in the center (for a creamy and silky texture). It will take 30 to 40 minutes in a 180°C oven.

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How perfect is this cheesy pull apart bread for the football season? But i am afraid no one would actually be watching the game when you serve it. A perfect and fun amuse bouche to serve when entertaining!

Very easy to make and everyone will rave about.

You will need:

one round (or long) country bread

100g butter melted

1 tsp garlic powder

2 tsp knorr salad seasoning powder (garlic and herbs)

100g cheddar shredded

100g mozzarella shredded

Start by cutting the bread vertically and horizontally, making sure not to cut it all the way. Mix butter with garlic powder and knorr salad seasoning. If you don’t find knorr use any mixed herbs of your choice with the garlic. Brush the bread in between the cuts then stuff it with the cheese.

Bake for 20 minutes on 180°C in the middle rack.

I dare you not to eat this straight from the oven! That’s why i didn’t take so many pictures, i was in a hurry to dig in. Try it and i am sure it will become a favorite in your house.

If you want deeper flavors you can choose also olive bread or zaatar bread… they go heavenly with the cheese.

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Hasselback potatoes or sliced baked potatoes are my new addiction now. Being a potato lover, and who doesn’t anyway, i guarantee you are going to make it right away!

They might look difficult to make but in fact they are absolutely simple. With a sharp knife, cut slits across the potato (well washed), about half a centimeter, taking care not to cut all the way through. This might be the most difficult part, while it’s really easy, all you need is to stop before the knife reaches too far.

And here is your accordion potato. I prepared 1.5 kg potato, for that you will need:

100g butter melted

2 tsp garlic powder

1 tsp salt

1/2 tsp black pepper

2 cups cheddar cheese

Mix butter, garlic powder, salt and pepper and brush the potatoes, making sure you reach as well between the slices.

Bake on 250°C for half an hour and take it out to brush it with the remaining butter before you bake it again for half an hour. If your potato is too big, poke it to make sure it’s done, or you can leave it for more time. If you want crispy finish make very thin slits, all depend on your taste.

Take it out of the oven and gently open each slit to insert the cheese. I chose cheddar, you can also use parmesan or gruyere, or any melting cheese of your choice. Return to bake in the oven for 5-10 minutes until the cheese has melted.

Hasselback potatoes are very versatile, you can add bacon, ground beef, eggs… anything that you find it pairing well with potato.

Top it with sour cream and serve it immediately while cheese is still melted and bubbling!

Now i will leave you to gorge on this…

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I would call this comfort food at its best! Sometimes after long day at work or at home with kids, all you need is to lay back on your chair with some comfort food in your plate and good movie to watch. Such moments, the least you care about is counting calories, just enjoy the deep flavors and unwind from the pressure of stress of the day.

To prepare two generous portions you need:

1 cup penne or nearly 250 g (uncooked)

1 cup white wine

75g gruyere, shredded or small cubes

75g emmental, shredded or small cubes

75g cheddar, shredded or small cubes

1/2 tbsp cornstarch

pinch of powdered garlic

1/2 cup cream

handful shredded mozzarella

Cook the pasta as per the pack instructions and set aside

Heat the wine (2-3 minutes), when the first bubble starts to show add the cheeses little by little with the cornstarch. When all melted and well incorporated (5-7 minutes) add the pinch of garlic and cream. Cook for another 1-2 minutes.

Mix the sauce with the penne and pour in a baking dish. Cover with a layer of mozzarella and bake in the oven (200°C) until the surface is golden, about 5-8 minutes.

Very easy and ready in less than 30 minutes! The ultimate satisfying food; it’s thick, creamy and rich in flavors. More than that, it is boozy too 🙂

If you want to make a bigger portion just double the ingredients and enjoy it with friends or the next day leftovers.

Nothing says happy more than wine and cheese 🙂 Enjoy!

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Indulge in my favorite comfort food, the creamy gooey mac n cheese. Super rich, you can’t get enough of it, but prepare yourself for 2 days fasting after that 🙂

Saying it’s the best mac n cheese, has no exaggeration! Try my no fail recipe!

Ingredients:

400g elbow macaroni

500ml milk

250 ml heavy cream

2 tbsp flour

2 tbsp butter

150g shredded cheddar cheese

150g shredded mozarella

150g shredded gruyere

1/2 tsp garlic powder

1 tsp salt

a dash of nutmeg (optional)

Cook the pasta 3 minutes less than the written directions. Different brands of macaroni cook at different rates; be sure to read the instructions. You don’t want it mushy, it will absorb from the milk and cream in the oven.

In a pot combine milk, cream, garlic powder, salt, nutmeg and flower and then bring it to heat, this way you don’t get lumps.

Whisk it until they start to get viscous then add the butter to melt. Remove the pot from the heat and add the cheese.

Set the cheese sauce aside for 6-7 minutes then add the macaroni.

Heat the oven to 350ºC.

Pour the mixture into the prepared casserole dish. Scatter breadcrumbs over the top. Bake until browned, about 25 minutes.

It serves 4 people for main dish and 8 for a side one. You can easily cut in half the ingredients. But trust me you don’t want to. Thinking of leftovers for dinner or next day lunch will make you feel better.

A small tip: you can choose any cheese you like, but make sure you always put gruyere or sharp cheddar for a deep flavor.